1 cup sugar
2 squares butter (no substitutions)
3 Tablespoons water
1 Tablespoon Karo syrup
chocolate bars or milk chocolate chips (I use about 3 or 4 Hershey bars or a king size symphony bar)
Roast almonds at 350 for 10 minutes. Then coarsely chop ¾ C of them and finely chop the rest. You will use the coarsely chopped IN the toffee and the finely chopped ON TOP of it! Put aside.
Combine sugar, butter, water and Karo in electric fry pan/skillet. Heat at hottest temperature; cook, stirring in one direction until candy becomes thick and caramel colored. (keep a brown paper bag next to the candy- it is ready when the candy is the color of the bag.) Candy should follow spoon. Add almonds (the coarsely chopped ones). Stir well and pour on a well-buttered cookie sheet. Use your spoon to spread it in the pan. Don't make it too thin...it won’t fill out the whole sheet. While still hot, put chocolate on top. When it melts, spread over toffee and sprinkle with finely chopped almonds. Cool overnight (you can put it in the fridge to cool but the chocolate tends to separate from the toffee so I would not recommend it until it has had time to cool at room for temp for at least an hour). Break in pieces and enjoy.
2 squares butter (no substitutions)
3 Tablespoons water
1 Tablespoon Karo syrup
chocolate bars or milk chocolate chips (I use about 3 or 4 Hershey bars or a king size symphony bar)
Roast almonds at 350 for 10 minutes. Then coarsely chop ¾ C of them and finely chop the rest. You will use the coarsely chopped IN the toffee and the finely chopped ON TOP of it! Put aside.
Combine sugar, butter, water and Karo in electric fry pan/skillet. Heat at hottest temperature; cook, stirring in one direction until candy becomes thick and caramel colored. (keep a brown paper bag next to the candy- it is ready when the candy is the color of the bag.) Candy should follow spoon. Add almonds (the coarsely chopped ones). Stir well and pour on a well-buttered cookie sheet. Use your spoon to spread it in the pan. Don't make it too thin...it won’t fill out the whole sheet. While still hot, put chocolate on top. When it melts, spread over toffee and sprinkle with finely chopped almonds. Cool overnight (you can put it in the fridge to cool but the chocolate tends to separate from the toffee so I would not recommend it until it has had time to cool at room for temp for at least an hour). Break in pieces and enjoy.
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